Mediterranean Chicken Spinach Salad

  • Yield: 6 servings


2cups diced rotisserie chicken breast (remove skin)
1cup frozen edamame, cooked according to package directions
1/2cup chopped sun-dried tomatoes, reconstituted
1bunch green onions, chopped
1 cucumber, peeled and chopped
1/4cup chopped fresh mint leaves or 1 tablespoon dried min
2teaspoons dried dill weed leaves
3tablespoons roasted garlic seasoned rice vinegar or any vinegar
1tablespoon lemon juice
2tablespoons olive oil
3cups packed baby spinach leaves
1/3cup crumbled reduced-fat feta cheese


  1. Mix chicken, edamame, sun-dried tomatoes, green onions,cucumber, mint, and dill until thoroughly combined.
  2. Whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta. Arrange chicken on top of individual salads and serve.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 204
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 45mg
  • Sodium 425mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 5g
  • Protein 20g